Coconut Refrigerator Cake

“very delicious!!!!!!!!!!”
READY IN:
40mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

  • 1 (18 ounce) box white cake mix
  • 3 egg whites (or as called for by your cake mix)
  • 13 cup oil (or as called for by your cake mix)
  • 1 13 cups water (or as called for by your cake mix)
  • 1 (14 ounce) can Eagle Brand Condensed Milk
  • 1 (8 1/2 ounce) can Coco Lopez (cream of coconut)
  • coconut
  • 1 (9 ounce) carton Cool Whip

Directions

  1. bake cake according to directions in 9/13 pan.
  2. poke holes in cake while hot and pour eagle brand and coco lopez over the cake, let cool completely.
  3. frost with cool whip and top with coconut.
  4. must be kept in refrigerator.
  5. might want to use half the milk and lopez per taste because it tends to get runny, unless you use 2 boxes of cake mix.

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